While many gobble down a deli sandwich during their lunch break, the Portuguese enjoy a two-hour feast. The meal, which usually features regional favorites like bacalhau, vegetable soup and rice pudding. Meals are as much about the food as it is about relaxing. Sitting down to an elaborate dinner is always a treat. Galavante goes Portuguese style though with a midday break and this Portuguese fish recipe inspired by Portugal’s two-star Michelin restaurant, Vila Joya.
With everything from octopus to sardines swimming near Portugal’s shores, it’s not shocking that the fishing industry is active. In turn, creates many culinary opportunities to enjoy the Atlantic’s bounty. This is a Portuguese fish recipe that celebrates the fresh catch that lands on the plates of home cooked meals across Portugal. Because it’s inspired by Vila Joya, the recipe is next level with grilled sea bass, barley and fava beans.
Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
4 bass filets, 6 ounces each
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups Pearled barley
3 cups Water
2 tablespoons, plus 1 teaspoon Unsalted butter
Kosher salt, to taste
1/2 teaspoon Coarsely ground black pepper
1 cup cooked Fresh fava beans
Lemon wedges for garnish
Directions
This Portuguese fish recipe looks far more complicated than it really is. First, heat grill to medium-high. Brush fish with olive oil and season generously with salt and pepper. Grill until just opaque in center, about 5 minutes per side.
For the barley to accompany the Portuguese fish recipe:
In a sauce pan bring barley, water, 1 teaspoon butter and a dash of salt to a boil. Reduce heat to low, cover and simmer gently until barley is plump and the water has been absorbed, 20-25 minutes. Turn off heat and keep covered for an additional 5 minutes. Stir in remaining butter. Season to taste then gently fold in the fava beans. Serve the Portuguese fish recipe and barley with lemon wedges.
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